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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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A low-fat version of the Outback's famous Bloomin' Onion that's just as fantastic! Per serving (1/4 onion + 2 tbsp dip): 96 cal, 2 g fat, 2 g fibre = 1.5 POINTS! Ingredients:
1 lb vidalia onion |
non-stick cooking spray |
1/4 ounce cornflake crumbs |
1/4 tsp red pepper flakes |
pinch salt |
1/4 tsp pepper |
1 egg white |
---dip |
1/2 cup fatfree sour cream |
2 teaspoons fatfree mayonnaise |
1 prepared horseradish |
2 small garlic cloves; finely minced |
Directions:
1. Preheat oven to 350 degrees. Spray 2-cup round baking dish with nonstick cooking spray.
2. Trim root end of onion so that it stands upright.
3. Peel and cut 1/2 from top.
4. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2 from bottom, working your way around onion to make several petals.
5. Place upright in microwave-safe, covered dish and lightly coat in cooking spray.
6. Cover and microwave 2 minutes, until petals have begun to separate.
7. In small bowl, combine cornflake crumbs, peppers and salt.
8. In medium bowl, beat egg white until foamy.
9. Dip cooked onion into beaten white, coating petals thoroughly.
10. Place in prepared baking dish and sprinkle evenly with cornflake crumb mixture.
11. Bake until lightly browned and crisp, 10-12 minutes.
12. Combine sour cream, mayonnaise, horseradish and garlic.
13. Serve cooked onion immediately, with dip on the side
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